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These past few months, I’ve been asked a lot of times how to reheat pulled pork and keep it from getting dry.
I’ll start this tutorial by showing you a couple of my favorite ways to smoke a pork butt. Next, I’ll show you how to make pulled pork that tastes like it was just taken out of the smoker, even though it was cooked the day before. The meat will be more juicy than ever and taste better than when it was first taken out of the smoker. It will even have more smoke flavor.
You don’t have to do this step, but I really think you should: put the pork butt in a half-size foil pan fat cap up. If you have multiple pieces of meat, use a separate pan for each one.
Why use a pan? It keeps your smoker clean and makes sure you get all the tasty juices from the pork butt.
Apply a thin coat of mustard to the fat-cap and sides of the pork butt. This helps the rub to stick really well to the meat.
Once the rub and mustard are on the butt, let it sit for 10 minutes so the rub can mix with the mustard. Then, turn it over so the fat cap is facing down.
Note: if you are using a pellet smoker, here are some tips to help you out.
Make sure you have good smoke flowing. I used hickory wood, but you can use any smoking wood you have on hand or your favorite.
Smoke for at least four to six hours, but you can smoke the whole time if you want to.
Keep the temperature at 107°F (225°C) while smoking the pork butts. It should take about 14 hours to finish.
When it gets to 160°F (71°C), some people like to wrap or cover the pork butts, but I don’t do that often.
In the thickest part of the meat, the pork butts are done cooking when they reach 207°F (97°C). They can now be brought inside to cool down.
Heres some instructions for separating the fat from the juices if you want to do that.
Note: You can also leave the juice in the pan and pull the meat apart while it’s still wet. This is not as healthy but it tastes amazing and the meat is SO juicy and flavorful!.
With two forks, pull the meat into pieces after it has been cool for about an hour. Dont shred it too much. just let it fall apart into its natural sections.
Pulled pork is a classic barbecue dish that’s cherished for its tender, fall-apart texture and rich, smokey flavor. But sometimes, you pull your pork from the smoker or slow cooker and realize it’s missing that extra punch of flavor. Don’t worry – it’s easy to season pulled pork after cooking to take it to the next level
In this ultimate guide, we’ll walk through the best methods for seasoning pulled pork after it’s already cooked. Whether you smoked, braised, or slow cooked your pork, these handy tips will help you make it even more lip-smacking delicious. Let’s get into it!
Why Seasoning After Cooking is Key
Seasoning is one of the most important steps for incredible pulled pork. It’s what gives the meat that iconic barbecue flavor that has us coming back for more.
When pork cooks low and slow, the seasoning has time to penetrate deep into the meat. This builds layers of flavor that get more complex and delicious the longer the meat cooks.
But why season again after cooking? Here are some key reasons
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Enhances flavor: Adding seasoning after cooking allows you to adjust and enhance the flavor of the finished pork. This gives you more control over the end result.
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Fixes flavor issues: If your pork turned out bland or one-note, post-cook seasoning provides an easy flavor fix.
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Customizes to taste: Everyone has different flavor preferences. Post-cook seasoning lets guests customize pulled pork to their taste.
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Compensates for mistakes: We all make mistakes in the kitchen. Seasoning after cooking helps compensate if you under-seasoned the raw meat.
How to Season Pulled Pork After Cooking
There are several effective methods for adding flavor after cooking pulled pork. Here are some of the best techniques:
1. Sprinkle Dry Spice Rub
For quick and easy seasoning, sprinkle your favorite dry spice rub onto the cooked pork. Some good spice rubs for pulled pork include:
- Chili powder, brown sugar, paprika, garlic powder, onion powder, cumin
- Smoked paprika, brown sugar, salt, pepper, dry mustard
- Ancho chile powder, cumin, oregano, garlic powder, salt
Rub the spices evenly over all the shredded pork. The meat will absorb lots of flavor as it sits.
2. Mix in Barbecue Sauce
Stirring barbecue sauce into pulled pork is an effortless way to ramp up flavor. Choose your favorite regional sauce:
- Kansas City: Sweet, tangy, tomato-based
- Memphis: Tomato with vinegar, mustard, spices
- Texas: Tomato, chili powder, cumin, garlic
- North Carolina: Vinegar-based with pepper flakes
Mix the sauce in batches to control the flavor level. Adding it right before serving prevents the pork getting soggy.
3. Drizzle Flavored Mop Sauce
Mop sauces are thin, vinegar-based sauces originally used to baste meat while cooking. They also make excellent finishing sauces for pulled pork.
Some mop sauce ideas:
- Apple cider vinegar with brown sugar, ketchup and spices
- White vinegar with hot sauce, salt, and pepper
- Red wine vinegar with lemon juice, rosemary, and garlic
Drizzle the mop sauce over pulled pork or serve it on the side as a flavorful dip.
4. Make a Finishing Sauce
Whip up a rich finishing sauce to drizzle over the pork before serving. Finishing sauces have a creamy consistency from added fats and thickeners.
- Maple bourbon finishing sauce: Maple syrup, ketchup, bourbon, Worcestershire sauce, brown sugar
- Carolina-style finishing sauce: Yellow mustard, apple cider vinegar, brown sugar, ketchup, Worcestershire, hot sauce
- Alabama white finishing sauce: Mayonnaise, apple cider vinegar, horseradish, black pepper
5. Inject Flavorful Liquid
For pulled pork that needs a real flavor boost, inject a flavorful liquid deep into the meat. Use an injector tool to penetrate into multiple areas.
Some good liquids for injection:
- Apple juice, chicken broth, Worcestershire sauce
- Fruit juice like pineapple, orange or pomegranate
- Marinades like mojo criollo, chimichurri, or teriyaki
Just take care not to over-inject, which can lead to soggy meat.
Handy Tips for Seasoning Pulled Pork
Follow these handy tips for the best results when seasoning pulled pork after cooking:
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Let pork rest at least 10 minutes before seasoning to allow juices to reabsorb. This prevents dry meat.
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Add seasoning in stages and taste after each addition. It’s easier to add more than take away.
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When reheating leftover pulled pork, mix in extra seasoning or sauce to revive the flavors.
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If pork seems dry, mix in a few spoonfuls of leftover pork braising liquid.
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For flavorful pork salads, dress the meat with a bold vinaigrette instead of plain barbecue sauce.
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Contrast rich, fatty pork with bright acidic flavors like citrus juice, vinegar, mustard, or pickles.
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Sear or char pork bits in a skillet after shredding to add crispy, caramelized flavor bits.
Frequently Asked Questions
What’s the best seasoning for basic pulled pork?
For easy crowd-pleasing flavor, rub with a simple blend of brown sugar, chili powder, smoked paprika, garlic powder, salt, and pepper.
When should I add barbecue sauce to pulled pork?
Add moderate amounts of barbecue sauce just before serving to avoid soggy pork. Offer extra sauce on the side so guests can add more to taste.
Is it okay to season pulled pork a day or two after cooking?
Yes, you can still season and sauce leftover pulled pork with great results. The meat absorbs the extra flavor as it sits.
What’s the best way to reheat pulled pork to serve later?
For maximum flavor and moisture, reheat wrapped in foil in a low oven or place it in a slow cooker with barbecue sauce or broth.
Can I use a store-bought finishing sauce for pulled pork?
Definitely. There are many excellent ready-made finishing sauces that will infuse delicious flavor into your pulled pork.
Satisfy Your Pulled Pork Cravings
Now you have all the tools to make irresistibly delicious pulled pork bursting with flavor. Don’t be afraid to get creative with different spice rubs, marinades, and finishing sauces. The options for seasoning pulled pork after cooking are endless.
With these handy tips, you can salvage an underwhelming pork shoulder or take your already delicious barbecue to the next level. So fire up that smoker or slow cooker, then seasoning your heart out for mouthwatering pulled pork. Your tastebuds will thank you!
How to Reheat Pulled Pork
As I said before, I get a lot of questions about how to reheat pulled pork so that it doesn’t get dry or taste like it was cooked yesterday, even though it wasn’t. It will taste even better and more juicy than the day before if you follow this simple step:
If you can, reheat this on the smoker. If not, it will still work fine in the oven or even on the stove top or grill.
Place the meat into foil pans or even large cast iron skillets like I did.
If you have reserved juices then pour that evenly over the top of the pulled pork. Since I use these juices when I serve the meat for the first time, there isn’t much left when it’s time to reheat. No problem!.
Add a stick of butter to the top of the meat.
Because I didn’t have enough butter for the whole picture, I had to use half a stick on each pan. That was enough but in my opinion, a whole stick is best.
During the reheating process, the butter will melt and juice up the meat.
For more juice, put butter on top of the meat. Then, sprinkle more seasoning on top of the meat. I dont measure this but rather do it to taste. Add a good sprinkle then taste it. You can easily add more if needed right before you serve it up.
During cooking, I used Jeff’s original rub, which is a great mix of sweet and spicy without going too far in either direction.
During the reheat, I prefer to use Jeffs Texas style rub instead of the original rub. It tastes a little better because it has a little more salt than the original.
Set the smoker to 225°F (107°C), or if you need to get things done quickly, go as high as 275°F (135°C). Cover and heat again for 30 to 60 minutes, or until the butter melts and the meat is hot all the way through.
If you have a pellet smoker, set it to the smoke setting so that the reheating gives you the most smoke flavor. Cover the meat and heat it up again for 60 to 90 minutes, or until the butter melts and the meat is hot all the way through.
Put it back in the oven at 275°F (135°C) with the foil on top and heat it for about 30 minutes, or until the butter melts and the meat is hot all the way through.
Stir the meat well after it’s done cooking to mix in the butter, extra seasoning, and smoke (if you used a smoker).
Call dinner and enjoy watching everyone dig in!
I do this all the time, and I can tell you that it tastes just as good as the first time it came off the smoker. Some people even say it tastes better, and I don’t disagree.
Let me know how it goes in the comments below if you give it a try.
